Bundner Nusstorte (Nut Tart) with Coconut Oil Crust

Ingredients

• 1.5 cups All-purpose flour
• 1/2 cup Coconut oil, chilled and cubed
• 4-6 tbsp Iced water
• 1 cup Granulated sugar
• 1/2 cup Heavy Cream
• 1/4 cup Dairy-Free Butter
• 2 cups Chopped walnuts
• 2 tbsp Honey
• 1 tsp Vanilla extract
• 1/4 tsp Salt

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2In a food processor, combine the 1.5 cups of all-purpose flour and the 1/2 cup of chilled, cubed coconut oil. Pulse them together until the mixture resembles coarse crumbs. While pulsing, gradually add 4 to 6 tablespoons of iced water, one tablespoon at a time, until the dough just comes together. Transfer the dough to a clean surface, gently form it into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up.
3. 3In a medium saucepan, melt the 1 cup of granulated sugar over medium heat, stirring constantly with a heat-resistant spatula, until it fully dissolves and turns into a golden-brown caramel.
4. 4Carefully add the 1/4 cup of dairy-free butter, 1/2 cup of heavy cream, 2 cups of chopped walnuts, 2 tablespoons of honey, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt to the caramel in the saucepan. Stir continuously over medium heat until all the ingredients are well combined and the mixture is smooth and slightly thickened.
5. 5Remove the saucepan from the heat and let the filling cool slightly for about 10-15 minutes; this allows it to thicken further before being poured into the crust.
6. 6Remove the chilled dough from the refrigerator. On a piece of parchment paper or between two sheets of plastic wrap, roll out the dough into a 12-inch circle, about 1/8-inch thick. Carefully transfer the rolled dough into a 9-inch tart pan with a removable bottom, pressing it gently into the bottom and up the sides. Trim any excess dough from the edges and crimp them decoratively.
7. 7Pour the slightly cooled walnut filling evenly into the prepared tart shell. Place the tart pan on a baking sheet and bake in the preheated oven at 350°F (175°C) for 40 to 45 minutes, or until the crust is golden brown and the filling appears set and firm when gently jiggled.
8. 8Carefully remove the tart from the oven and place it on a wire rack. Allow the tart to cool completely for at least 2 hours before removing it from the pan and slicing; this ensures the filling is fully set and easy to cut.

Substitutions

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